Follow Us x

Recipes

Bacon Recipes

Bacon Appetizer

24 slices Zeigler Bacon, cut in half

1 (1 lb.) Loaf White Bread, crusts trimmed

1 (8 oz.) package Cream Cheese, softened

Parsley Flakes (optional)

Preheat oven to 350 degrees. Cut each slice of bread in half horizontally. Spread cream cheese over top of each slice and sprinkle parsley on top if desired. Tightly roll each piece of bread with half a piece of bacon - the bacon should be on the outside of the bread; secure with toothpicks. Arrange the roll ups in a single layer on a medium baking dish and bake for 30 minutes, or until bacon is no longer pink. Serve warm. Makes 48 servings.

Hint: Pretzel sticks may be used in place of toothpicks if desired.

Bacon Wrapped Smoked Bratwurst for the Grill

8 sliced Ziegler bacon

2 - 1 lb. packages Zeigler Smoked Bratwurst

2 T. Deli Mustard

1 Small Onion, chopped

2 slices American Cheese

8 Hot Dog Buns

Bottled Barbeque Sauce

Partially cook bacon; drain and set aside. Slit each Bratwurst lengthwise, cutting almost to ends. Spread mustard inside each link and add some onion. Cut each slice of cheese into 4 strips. Lay one strip of cheese inside each link. Wrap each stuffed link with a strip of bacon; secure with skewer or toothpick. Grill over hot coals for 10 - 12 minutes, brushing with barbeque sauce and turning frequently. Remove skewer and serve smoked sausage in a toasted bun.

Italian Bacon Wrap Chicken Breast

6 - 8 slices Zeigler Bacon

6 - 8 Boneless, skinless Chicken Breasts

1 1/2 c. Italian Dressing

3 T. Season Saltbr/>1 tsp. Garlic Salt

Wrap one slice of bacon around each chicken breast and place in large casserole dish. Mix dressing, season salt and garlic salt together and pour over chicken breast. Marinate several hours or overnight. When ready to bake, pour off excess dressing mixture and bake 30 minutes on 350 degrees.

Hawaiian Bacon Kabobs

10 slices Zeigler Bacon10 Chicken Breast Tenders or Strips

1 can Pineapple Chunks

2 Green Bell Peppers, chopped

1 c. Pineapple Juice

1/2 c. packed Brown Sugar

1/3 c. Soy Sauce

Skewers

Soak skewers in a bowl of water for 10 minutes. In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Wrap one piece of bacon around each chicken tender and thread on skewer. Cover with the marinade and refrigerate for at least 30 minutes. Thread desired amounts of green bell pepper and pineapple chunks on other end of each skewer. Lightly oil the grill grate. Grill chicken tenders 15 minutes, or until juices run clear and bacon is done.

Bacon Jack Chicken Sandwich

8 slices Zeigler Premium Sliced Bacon, cooked

4 boneless, skinless Chicken Breasts

Salt

Pepper

4 slices Pepper Jack Cheese

4 Kaiser Rolls, lightly toasted

Optional Toppings:

Mayonnaise

Lettuce

Tomato, sliced

Red Onion, sliced

Dill Pickle Chips

Preheat oven to 350 degrees. Place chicken breasts in a baking dish and sprinkle with salt and pepper. Bake for 30 minutes or until chicken is done. Remove from oven and top each chicken breast with a slice of cheese and place in oven until cheese is melted. Place one chicken breast on Kaiser roll and top with 2 slices of bacon and any additional toppings as desired. Serves 4.

Bacon Potato Rounds

1 12 oz. package Zeigler Premium Sliced Bacon, cooked and crumbled

2 large baking potatoes

Olive oil

Salt to taste

Pepper to taste

1 c. Cheddar Cheese, shredded

Preheat oven to 350 degrees. Lightly grease a baking sheet. Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Brush tops with olive oil and sprinkle salt and pepper. Bake for 30 minutes or until potatoes are tender when pierced with a fork. Remove from oven and sprinkle bacon crumbles and shredded cheddar cheese on each round. Bake for 15 minutes, or until cheese is melted and lightly browned. Serve with sour cream and chives if desired.

Fried Green Tomato BLT

1 (12 oz.) package Zeigler Bacon, cooked and cut in half

2 Green Tomatoes, sliced into 12 (1/4" thick) slices

1 c. Yellow Cornmeal

3/4 tsp. Salt

1/4 tsp. Ground Black Pepper

Olive Oil

1/2 T. Mayonnaise

5 T. Cocktail Sauce

1/4 tsp. Minced Garlic

1/8 tsp. Pepper

12 slices White Bread, lightly toasted

6 Bibb Lettuce Leaves

Combine cornmeal, salt and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in cornmeal mixture. Heat oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices. Combine mayonnaise, cocktail sauce, pepper and garlic and stir with a whisk. Spread about 1 tablespoon cocktail mixture on 6 slices of bread and top each with 1 lettuce leaf, 2 tomato slices, 4 bacon pieces and another slice of bread.

Cheesy Bacon Fries

1 (12 oz.) package Zeigler Premium Sliced Bacon, cooked and crumbled

1 (32 oz.) package Extra Crispy French Fries

Cajun Seasoning to taste

2 c. Four Cheese blend, shredded cheese

Ranch Dressing

Place fries on cookie sheet and sprinkle with Cajun seasoning. Bake french fries according to package directions. Remove from oven and sprinkle cheese and bacon on top of fries. Bake for additional 5 minutes or until cheese is melted. Serve immediately with ranch dressing if desired.

Bacon Honey Mustard Chicken

6 slices Zeigler Premium Sliced Bacon, cut in half

4 boneless, skinless Chicken Breasts

1 c. Honey Mustard

Lemon Pepper to taste

Seasoning Salt to taste

4 slices Provolone Cheese

Preheat oven to 375 degrees. Place the chicken breasts in a baking dish and drizzle honey mustard over the top. Sprinkle with lemon pepper and seasoning salt and bake for 25 minutes. Remove from oven and top each chicken breast with one slice of cheese and 3 bacon halves. Place in oven and broil chicken for additional 10 minutes, or until chicken is done, bacon is crisp, and cheese is bubbly.

All Meat Quesadilla

1 1/2 c. Deli Slices Oven Roasted Turkey, chopped

1 1/2 c. Deli Slices Cooked Ham, chopped

8 pieces Bacon, cooked and crumbled

6 (10") Flour Tortillas

3 c. Three Cheese, shredded

1 stick Margarine

Green Onions, chopped

Green Pepper, chopped

Tomatoes, chopped

Lettuce, shredded

Heat skillet to 350 degrees. Coat skillet with 1 tablespoon margarine and allow to melt. Place one tortilla in skillet. On 1/2 of tortilla, place 1/4 cup of cheese, 1/4 cup turkey, 1/4 cup ham, 2 tablespoons of bacon, 1 tablespoon green pepper and 1 tablespoon onion. Top with 1/4 cup of cheese and fold tortilla in half. Flip quesadilla and allow the other side to cook for about 3 minutes, flipping occasionally. Quesadilla is done when cheese is melted. Repeat process with remaining ingredients. May serve with lettuce, tomatoes, sour cream and salsa. Makes: 6 quesadillas.

Potato Soup

1 (12 oz.) package Zeigler Bacon, cooked and crumbled

5 lbs. Red Potatoes

1 1/2 tsp. Salt

2 1/2 c. Half and Half

24 oz. Velveeta Cheese, cut into cubes

2 T. Flour

2 cans Cream of Chicken Soup

2 T. Butter

1 1/2 tsp. Black Pepper

Shredded Cheese

Green Onions, sliced

Wash, peel and cut potatoes into 1/2 inch cubes. Place potatoes in large pot and cover with water. Add salt and cook potatoes approximately 15 minutes or until fork tender. Drain water out of potatoes reserving approximately 2 cups of water in pot. Add half and half, Velveeta cheese, cream of chicken soup, butter and black pepper. Simmer on medium-low for about 5 minutes, stirring constantly. Add flour to mixture to thicken the soup. Simmer soup on low until ready to serve.

Place sausage in skillet, brown and drain. Separate crescent rolls into 8 triangles and place on ungreased 12-inch pizza pan with points towards the center. Press perforated edges together to make a crust. Bake dough at 350 degrees for 5 minutes. Remove from oven and sprinkle hashbrowns on crust. Sprinkle crumbled sausage on top of hashbrowns. Sprinkle cheddar cheese on top. Beat eggs with milk, salt and pepper and pour on top of pizza. Sprinkle chopped tomatoes and bell pepper on top as desired. Bake at 350 degrees for 30 minutes or until eggs are set.

Ham & Turkey Recipes

Zeigler Mini Ham Croissants

Slice croissants lengthwise. Slice Zeigler Buffet or Black Pepper Ham into small length slices. Fill each croissant with one slice of ham and one half slice of cheese. Place all croissants on pan and cover with foil. Bake on 325 degrees for 10 minutes or until cheese starts to melt. Serve immediately. 12 servings.

Zeigler Pecan Smoked Turkey

Zeigler Pecan Smoked Turkey is ready to serve for your convenience. For warming your Zeigler Pecan Smoked Turkey, use the following instructions. Pre-heat oven to 325 degrees. Remove plastic wrapping from the turkey and place turkey in a foil lined pan. Brush turkey with dark Karo syrup and wrap tightly with foil. We suggest warming the turkey in a 325 degree oven for 10 - 15 minutes per pound or until thoroughly heated. Cool slightly before carving.

Zeigler Tender Smoked Ham

Thawing instructions:If frozen, please allow 2-3 days thawing time in the refrigerator before baking.

Pre-heat oven to 325 degrees. Remove the ham from plastic wrapping. (Before baking, you may want to score ham by using a sharp knife to cut diamond shapes on top side of ham.) Zeigler Tender Smoked Hams are perfect for glazing, if desired. For a beautiful presentation, add cloves to each diamond shape before glazing the ham. Place the ham in a foil lined pan. Cover the ham tightly with foil and place in oven. We suggest baking the ham at 325 degrees for 15 - 20 minutes per pound.

Turkey Cheese Melts

1 (12 oz.) package Zeigler Deli Slices Oven Roasted Turkey

1/4 c. Reduced-calorie Chili Sauce

3 T. Reduced-calorie Mayonnaise

Dash Ground Red Pepper

2 T. Green Onions, chopped

8 slices French Bread, toasted

8 slices Swiss Cheese

1 ripe Tomato, sliced

Combine chili sauce, mayonnaise, red pepper and green onions in bowl. Place turkey slices on each bread slice. Spread the mayonnaise mixture evenly over turkey. Top with 1 slice tomato and 1 slice of cheese. Broil 5 1/2 minutes or until cheese melts.

Wiener Recipes

Chicago Dog

8 Zeigler Jumbo Franks, cooked1/4 c. Onion, chopped

1/4 c. Relish

1/2 c. Tomatoes, chopped

Jalapeno Peppers, whole or chopped

2 tsp. Celery Salt

Yellow Mustard

8 Hot Dog Buns

Place Zeigler Jumbo Franks in buns. Spoon onion and relish on sides of frank. Place tomato on one side of frank and jalapeno peppers on the other. Top with mustard and celery salt.

Serving Suggestion: A "true" Chicago Dog is served on a poppy seed bun.

Zeigler Chili Dogs

1 package Zeigler Jumbo Franks, cooked

1 box Zeigler Chili Con Carne

2 (16 oz.) cans Chili Beans

1 (4 oz.) can Chopped Green Chilies

1 (15 oz.) can Stewed Tomatoes

8 Hot Dog Buns

Onions, chopped (Optional)

Cheddar Cheese, shredded (Optional)

Place Zeigler Chili Con Carne in saucepan on medium heat. Heat Zeigler Chili Con Carne until well blended. Add remaining ingredients and bring chili to slow boil. Reduce heat to low and simmer for 30 minutes. Place Zeigler Jumbo Franks in buns and spoon chili on top of franks. Serve immediately.

Optional: Top with chopped onions and shredded cheese if desired.

Zeigler Chili Dog Bake

8 Zeigler Jumbo Franks6 Hot Dog Buns

1 (15 oz.) can Chili with Beans

1/2 c. Water

1/3 c. Onion, chopped (optional)

1/3 c. Green Bell Pepper, chopped (optional)

3 T. Prepared Mustard

2 c. Cheddar Cheese, shredded

Preheat oven to 350 degrees. Lightly grease a 10x15 inch baking dish. Split the hot dog buns in half and layer in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns. Mix the chili with the water and pour mixture over the hot dogs. Sprinkle with onion and bell pepper, then spread the mustard over the top. Top off with the cheese. Bake for 25 minutes or until cheese is melted.

Zeigler Corn Relish Hot Dogs

8 Zeigler Franks, cooked2 tsp. Olive Oil

1 tsp. Red Wine Vinegar

1 c. frozen Corn Kernels, thawed

1/2 c. Cherry Tomatoes, chopped

1 T. fresh Basil Leaves, chopped

Salt and Pepper to taste

8 Hot Dog Buns

Combine oil and vinegar in a medium bowl. Season with salt and pepper. Stir in corn, tomatoes, onion and basil. Cover and chill for at least one hour. Serve desired amount of corn relish over each hot dog.

Mexican Franks

10 Zeigler Wieners10 (6 inch) Corn Tortillas

Vegetable Oil

1 (15 oz.) can Chili

1 (8 oz.) can Tomato Sauce, divided

1 T. Onion, minced

1/4 tsp. Hot Sauce

1 (4 oz.) can Chopped Green Chilies, drained

1 c. Cheddar Cheese, shredded

In a skillet, fry tortillas, one at a time, in 1/4 inch hot oil for 3 - 5 seconds on each side. Drain tortillas on paper towel; set aside. Combine chili, 1/4 cup tomato sauce, onion, and hot sauce in a small bowl. Place wieners in center of each tortilla; top with 2 tablespoons chili mixture. Roll up tortilla and place seam side down in a lightly greased 11x7x1.5 inch baking dish. Repeat procedure with remaining tortillas; set aside. Combine remaining tomato sauce and remaining chili mixture; pour over tortillas. Sprinkle with chilies. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle evenly with cheese. Bake an additional 5 minutes.